Tuesday, November 4, 2008



1/2 kilo pork belly
1 cup Datu Puti vinegar
1 cup Silver Swan soy sauce
2 tsp. sugar
3 stalks of spring onions
some garlic
some pepper

how: place all the ingredients in a pot and bring to boil. Once boiling, set to low for 20-30 mins.

tips: I love to add some hard boiled eggs in it, shelled it and put it in 5 minutes before the Humba is done

When I was yet in the Philippines, one of the least things that I would try is cooking. Just why? I can't handle criticism. He-he-he! But the irony is, I love eating and I know how some foods supposed to taste.

Few weeks after I arrived here in Michigan, I started to craved my favorite Filipino dishes. My best friend, Ann, whom I chat to almost every night, suggested to me to try to cook "Humba". It's one of my favorite. She gave me the recipe and instructions. I tried it. To my surprise, it did good. I did good! I can't believe it.


Lulu said...

hi grace... try adding sugar to your humba recipe.. and simmer it longer until its own lard (mantika) will come out! suggestion lang naman! enjoy cooking!

Share my point of view... said...

wow! Thanks for the recipe. Although I do not cook, I enjoy reading recipes. =)

Midas said...

Hey Grace, thanks for visiting.

So, can I make humba with chicken or beef?

Hi! I'm Ruby said...

i'm glad you post this, so i will know what you learned from me. :)

SandyCarlson said...

Looks delicoius!

Pearl said...


XUE said...

Hi Grace! I wanted to email you but couldn't find yr email anywhere so I'm writing here. Thank you for visiting these past times. My daughter & I read down to this post so tonight, we will try to cook "Humba" which is very similar to a Chinese dish. I'm Chinese & my husband's German. I hope Datu Puti vinegar is the brown vinegar as I hv that. Will let you know how it goes!

bing said...

hi! inviting all visitors to try our one of the best filipino dishes...and enjoy its finger-lickin' taste."THE HUMBA"